Scotland’s National Drink
Legend says that Irish monks brought Whisky production to Scotland in the 4th or 5th centuries AD.
1644 – introduction of tax
1780 – only 8 legal distilleries
1823 – new laws introduced
1831 – patent still introduced
1880 – French wine & cognac production destroyed
1990 – current legislation
Must be distilled at a Scottish distillery from water and malted barley, to which only other whole grains may be added, have been processed at that distillery into a mash, converted to a fermentable substrate only by endogenous enzyme systems, and fermented only by the addition of yeast,
Must be distilled to an alcoholic strength of less than 94.8% by volume so that it retains the flavour of the raw materials used in its production,
Must be matured in Scotland in oak casks for no less than three years,
Must not contain any added substance other than water and caramel colouring, and
May not be bottled at less than 40% alcohol by volume.
Production consists of 5 stages
The Finished Product
The Scottish Life